The food at Scarpetta was of a very high quality and thr portion sizes were extremely generous. I had the seven mushroom pasta which was well cooked and served in a pretty serving bowl (pictured) which we could dish out of and share, which did benefit a lot from the parmesan and a dash of additional salt. My fellow diners who opted for the gnocchi which was made out of ricotta rather than potatoes (so a gnudi to be technical) there were 2 options a lamb ragu (pictured) and a pea and leek option. I tried the pea and leek option and the dish was tasty and substantially rich, I felt quite full after 2 bites of the gnudi. The other option I tried from one of my finer companions was the truffle pasta which was out of this world. From the texture of the fettuccine to the flavour or the truffles and once again the portion size, which was massive. The truffles shaved into the serving bowl at the table, were flow in from Italy that day itself according to Rick. Among the other menu items, enjoyed by my fellow diners, were the seafood pasta which again was generous especially with the seafood. The osco busco, a mussel pasta and tiramisu (pictured) Rick is an attentive host with a personality that is larger than life which added to the experience and his great service. Rick shops daily for his restaurant and his menu is shaped by whatever inspiration he gains though this outing. Meaning the menu is constantly changing so I will definitely be coming back again to see what new and exciting items are available on his menu.